Tag Archives: dried fruit

Passover fruit compote

31 Mar

Passover compoteThe biggest complaint about all the matzoh we eat at Passover is that is turns into a brick in your innards, a cause of digestive distress for many of us. Of course you can mitigate this by eating less matzoh and more fresh fruit and vegetables, but we know how much you love those matzoh breis, matzoh kugels, cakes and other treats.

One thing I always make at Passover to balance out the matzoh is fruit compote. It’s really easy, and it tastes great plain or mixed with a little yogurt. I eat it often for breakfast during the holiday.

Compote is more a method than a recipe, so feel free to improvise and add other dried fruits if you like.

Happy Passover and Easter to all who celebrate, and happy spring to all. I’m taking a break next week — see you in a few.

Ingredients:

2 cups pitted prunes
1 cup dried apricots
1/2 cup raisins, Craisins or dried cherries
1 lemon, sliced
2 Tbs. honey
1/2 tsp. cinnamon

Directions:

Put all ingredients in a medium saucepan, cover with water and bring to a boil. Turn heat down so the water is barely simmering and cook for at least a half-hour until the prunes and apricots are really soft, adding a little more water if necessary. Discard the lemon slices and cool. Store in a covered container in the refrigerator.

 

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Judith’s Granola

21 Apr

GranolaI know I posted a Passover granola recipe not all that long ago. Now I want to share my all-year-round granola recipe!

I found this recipe many years ago when I was searching online for a way to make fat-free granola. I’ve modified the recipe only slightly. It’s from Judith’s Garden Bed and Breakfast in Goshen, Vermont. I liked the recipe so much that we almost stayed at Judith’s Garden one year when we drove to Maine to visit Aaron at the College of the Atlantic. (Plans changed when we read about a super exhibit of quilts at a museum in Shelburne, Vermont, so we stayed overnight there instead.)

I was going to include a link to the B&B, but alas it has closed – the owner decided to concentrate on her landscape business instead. But she told me via email that she still makes this granola and eats it every day!

Judith’s original recipe made twice as much. I find that this amount suits the two of us fine. It fits on a single baking sheet in the oven, and it lasts well stored in an air-tight canister.

We like to sprinkle a little bit on the top of regular cold cereal or mix it with fruit and yogurt. It’s also good to eat as a snack.

If you put it in a pretty glass jar or a fancy plastic bag tied with a nice ribbon, it makes a dandy hostess gift!

Ingredients:

5 cups regular (not quick) rolled oats
¼ cup sesame seeds
¼ cup sunflower seeds
¾ to 1 cup chopped nuts (I usually use walnuts, but pecans and almonds are good too)
1 tsp. cinnamon
Pinch salt
½ cup honey
½ cup apple juice
1 cup raisins and/or other dried fruit (I often mix the raisins with chopped dried apricots or cranberries)

Directions:

Mix honey and apple juice in a glass bowl or measuring cup and heat in microwave until hot (about 1½ minutes on high). Combine all other ingredients except the raisins or other dried fruit in a large bowl. Pour the hot honey-apple juice mixture over the oats mixture and stir well until the oats are evenly coated. Let this sit for 5 to 15 minutes so the oats can absorb the liquid and swell a bit.

Preheat the oven to 325 degrees. Line a large baking sheet (the kind with sides) with foil or parchment paper and spread the oat mixture out on it evenly, breaking up any very large clumps.

Bake for 20 minutes, then stir it on the sheet (the mixture at the edges may brown faster than the rest, so move it from the edges to the center). Bake for another 15-20 minutes until the granola is fairly dry and lightly browned. Add the raisins and/or other dried fruit and mix. Cool thoroughly and store in an air-tight container.